Recipe courtesy of Norman Stein
Dutch Oven Confederate Pot Roast
Total:
3 hr 25 min
Active:
25 min
Yield:
20 servings
Level:
Easy
Total:
3 hr 25 min
Active:
25 min
Yield:
20 servings
Level:
Easy

Ingredients

  • 10 pounds pot roast
  • 3 slices bacon
  • Olive oil
  • 4 cloves garlic
  • 16 ounces beef broth
  • 16 ounces beer
  • 16 ounces water
  • Salt and pepper
  • White pepper
  • Ground cumin 
  • 2 bay leaves
  • Whole black peppercorns
  • Red potatoes, cleaned
  • Sliced onions
  • Pinch red pepper flakes 

Directions

Cover pot roast with 3 slices of bacon and place in a Dutch oven coated with olive oil. Place the garlic cloves in the pot as well. Sear all 4 sides of the pot roast. After searing place 16 ounces of beef broth and 16 ounces of beer and water to top it off. Add the salt, pepper, white pepper, and cumin, to taste. Cover the pot and let it slow cook for about 1 hour. After an hour add bay leaves and whole black peppercorn. Let it slow cook for another hour. Lastly, add red potatoes, onion, crushed red pepper and cook for another hour.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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